Nut and Fruit Cake RecipeOrigin: Britain Period: Traditional |
Ingredients:
240g plain flour 
Nut and Fruit Cake Preparation:Method:Sift together the flour, salt and baking powder into a bowl then add the fruit. In a separate mixing bowl cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Gradually add the dry ingredients to the egg mixture then mix in the vanilla extract. If the batter is a little dry then add some milk to moisten (this should not be needed in the eggs are large). When done, turn the mixture into a cake tin lined with greaseproof (waxed) paper. Level the top with a spatula then transfer to an oven pre-heated to 170°C and bake for about 90 to 120 minutes, or until the top is nicely browned and a skewer inserted into the centre of the cake emerges cleanly. When done, allow the cake to cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. |
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